Skillet · Meatless · Warm Spice

Meatless Lentil Shakshuka with Lentils, Eggs, and Warm Spice

A 12-inch skillet of spiced tomato sauce with lentils and poached eggs, finished with herbs and optional feta.

Serves 4 to 6
Time About 45 min
Pan Wide 12-inch skillet with lid
Method Simmered tomato sauce with poached eggs

Instructions

1

Sauté the vegetables

Heat the olive oil in a wide 12-inch skillet over medium heat. Add the onion and bell peppers with a generous pinch of salt. Cook for 6 to 8 minutes, stirring occasionally, until softened and starting to sweeten.

2

Bloom the spices

Add the garlic and your chosen spice option. Stir constantly for 30 to 60 seconds, until fragrant. Do not let the spices burn. If the pan looks dry, add another small splash of olive oil. Berbere especially can scorch quickly, so keep it moving and lower the heat if the spices start sticking or darkening fast.

3

Add the tomatoes and tomato sauce

Add the chopped fresh tomatoes or crushed canned tomatoes, plus the ½ cup tomato sauce. Stir well and bring to a simmer.

4

Reduce the sauce

Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce thickens and becomes spoonable. If using very juicy fresh tomatoes, it may need a few extra minutes. If it gets too thick before the tomatoes taste cooked down, add a splash of water.

5

Add the lentils

Stir in ¾ to 1 cup cooked lentils. Simmer for 3 to 5 minutes so they warm through and absorb some sauce. Taste and adjust salt, black pepper, and spice. The sauce should taste fully seasoned before the eggs go in.

6

Add the eggs

Make 8 wells in the sauce. Crack one egg into each well. Cover the skillet and cook over medium-low heat until the egg whites are set and the yolks are cooked to your liking, usually 6 to 10 minutes depending on heat and pan size.

7

Finish and serve

Sprinkle with parsley, mint, and feta if using. Finish with extra black pepper or red pepper flakes if desired. Serve immediately with pita, challah, crusty bread, or toast.

Spice Options

Option 1: Buharat or Lebanese Seven Spice

  • 1 to 1½ tsp buharat or Lebanese seven spice
  • 1 tsp sweet paprika
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • Pinch of red pepper flakes, optional

Best if you want a warm, aromatic shakshuka. This makes the blend the defining spice instead of a background note.

Option 2: Berbere

  • 1 to 1½ tsp berbere
  • ½ tsp sweet paprika
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • No red pepper flakes unless you want it very hot

The most flavorful and transformative option, especially with lentils.

Option 3: NYC Halal Cart Blend

  • 1 tsp NYC Halal Cart blend
  • ½ tsp ground coriander
  • ½ tsp sweet paprika
  • Optional pinch of red pepper flakes

A cumin-garlic-paprika version with a gentle curry and turmeric note.

Best Meatless Alternatives

Use these in place of lentils or alongside a smaller amount of lentils.

Alternative Amount When to add Notes
Chickpeas ¾ to 1 cup With or after the sauce reduction The easiest lentil swap. Excellent with berbere, buharat, or NYC Halal Cart.
White beans ¾ to 1 cup After the sauce reduction Creamier and gentler than lentils. Very good with seven spice and feta.
Roasted eggplant About 1 cup Before adding eggs Adds richness and makes the dish feel more substantial.
Mushrooms 1 to 2 cups sliced Sauté with onion and peppers Adds savory depth. Cook off their moisture before adding tomatoes.
Spinach or kale 1 to 2 handfuls Just before adding eggs Adds greens without making the dish too heavy.
Feta ¼ to ½ cup At the end Salty, creamy, and excellent with tomato, eggs, and herbs.

Best Combinations

Lentils + berbere + parsley/mint

The boldest and most flavorful version.

Lentils + berbere + feta

Still bold, but rounder and more balanced. The feta tempers the heat and adds salt and creaminess.

Lentils + buharat + feta

Warm, hearty, balanced, and aromatic.

Chickpeas + berbere

Spicy, satisfying, and especially good if you want a firmer, bean-forward texture.

White beans + Lebanese seven spice + feta

Creamy, aromatic, and brunch-friendly.

Roasted eggplant + buharat + mint

Rich, savory, and the most luxurious meatless version.

Leftovers and Make-Ahead

What to Avoid

Best Version

Use lentils + berbere + parsley/mint + feta. The lentils make the skillet hearty, the berbere gives the sauce depth and heat, the herbs keep it fresh, and the feta rounds everything out with salt, tang, and creaminess.